Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Named for "tandoor," the Indian clay oven it's traditionally cooked in, this dish is tender and tasty. Serve with rice and zucchini.

Jennifer Martinkus
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
8 servings (serving size: 2 chicken thighs and about 1/4 cup yogurt mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.

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  • Place onion and next 3 ingredients in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator 8 hours or overnight, turning occasionally.

  • Preheat grill to medium-high heat.

  • Combine remaining 2 cups yogurt, remaining 2 tablespoons juice, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon coriander, and remaining 1/4 teaspoon salt in a bowl, stirring well. Cover and chill.

  • Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

256 calories; fat 8.1g; saturated fat 2.3g; mono fat 2.7g; poly fat 1.8g; protein 32.2g; carbohydrates 12.7g; fiber 1.7g; cholesterol 119mg; iron 2.2mg; sodium 767mg; calcium 181mg.
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